Absolutely EGGSQUISITE… here’s a twist on tradition for you with my Indian lamb keema scotch eggs.. mouth-wateringly delicious, the perfectly gooey soft boiled egg encased in spicy minced lamb keema with a crispy panko breadcrumb outer coating… these were just scrumptious!!!

I fully cooked the keema before making these so if you have leftover keema, give these a try… they won’t disappoint.. such a perfect appetizer or picnic snack.  I drizzled them with Linghams garlic chili sauce @linghamsuk before devouring. 😋

Lamb Keema Scotch Egg

Lamb Keema Scotch Egg

Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Cooking Oil
  • 500g Lamb mince
  • 2 tbsp Ginger grated
  • 8 Garlic cloves minced
  • 4 Spring Onions
  • 30g Coriander fresh
  • 15g Mint leaves fresh
  • 4 green chillis
  • 1 Onion finely chopped
  • 2 tsp ground coriander
  • 100g Full fat yoghurt
  • 2 tsp Sea salt
  • 2 Bay leaves
  • 8 Eggs, very fresh
  • ½ Cup Plain Flour
  • 2 cups Panko Breadcrumbs
  • 1 tsp Garlic Powder
  • ½ tsp Pepper
  • 1 tsp Salt
  • Pinch Cayenne Pepper


  1. Blitz the spring onions, coriander, mint, and green chilli in the food processor, set aside.
  2. Heat oil in a saucepan over medium heat, add the onion, and sauté until soft but not browned.
  3. Add ginger, garlic and bay leaves, cook for a further 2 minutes, add the ground coriander and continue to cook for 2 minutes.
  4. Add the yoghurt and sauté for another couple of minutes until the yoghurt starts to separate. 
  5. Add the blitzed paste, turn the heat to a simmer and cook for another 10-15 minutes.
  6. Add the lamb and salt, mix well, and cook for a few more minutes.
  7. Turn off the heat and leave to cool, then refrigerate for 1 hour
  8. After an hour, place 6 of the eggs in boiling water for 2 minutes to create a soft, runny egg, then refresh in iced water, and once cooled, carefully peel
  9. If a firmer egg is preferred, then cook the eggs for 4 minutes
  10. Once the lamb mix is fully cooled, divide it into 6 portions
  11. Press one portion of the lamb flat between 2 pieces of cling film to form a thin round sheet of the lamb mixture
  12. Carefully wrap each egg in the mixture, packing the eggs solid and ensuring that there are no air pockets
  13. Refrigerate for 30 minutes to firm up the mince
  14. Layouts the flour, 2 beaten eggs, and the panko breadcrumbs seasoned with garlic powder, cayenne pepper, salt, and pepper in separate containers.
  15. Place each mince-wrapped egg into the flour and lightly coat it all over
  16. Dust off any excess flour, then place into the egg mix, rolling to cover
  17. Remove any excess, then finally roll in the breadcrumbs, making sure it is well and evenly coated
  18. Deep fry in vegetable or sunflower oil heated to 190 degrees until golden brown and crispy
  19. Drain on a wire rack for a couple of minutes
  20. Season with a little more sea salt and serve straight away
  21. Enjoy!
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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